Make Ahead and Storage. You can make the casserole a day ahead of time and bake it when you are ready to eat. This casserole can even be prepared and frozen for up to 3 months before baking.

"This chicken and broccoli recipe is easy to make by stir-frying chicken pieces with fresh broccoli in a mix of soy, ginger, garlic, and brown sugar. Serve with rice for an easy, pleasing dinner ...

Cook on medium heat for a few minutes until the chicken starts to brown a bit. Season with salt and pepper to taste. Stir in garlic and cook for another 30 seconds.

Remove excess skin and fat from the chicken (all the skin can be removed if preferred). Brown the chicken, skin side down, in a little heated oil in a warm cast-iron pot until golden brown. Remove and ...

Combine the wild rice and 2 cups of the chicken broth in a large saucepan. Bring to a boil. Cover and boil gently 30 minutes. Turn off the heat and let stand on the burner, covered, for 30 minutes.

Once the sauce is made, stir in the rice, then add some cooked chicken (10 ounces is a good amount), and whatever frozen or cooked vegetables you have lying around.

Cheesy sauce, yellow saffron rice, tender chicken, and broccoli, this casserole spells comfort food with a capital “C” for me. My mother used to make this almost weekly.